Instructions: 1. Cut fish into 5 cm cubes.

2. Heat oil, then stir in flour. Stir over medium heat until the flour-oil mixture starts to turn brown. (This is a roux and gives a characteristic taste. Dont let the flour get too brown).

3. Add the bouillon, onion, green pepper, celery, and garlic and stir until vegetables are nearly tender but not brown.

4. Stir in tomatoes (cut them up as you add them into approximately.

2 1/2 cm squares or so, add all the juice too), parsley, water, salt, peppers, bay leaves. Cover and simmer 30 minutes.

5. Add fish; cook 15 minutes longer or until the fish starts to flake easily.

6. Ladle into bowls and top with 1/2 cup rice.

Difficulty : easy. Precision : measure ingredients.

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